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305 recipes

Tarte au vin cuitPear syrup cream tart

Despite its name, vin cuit contains no wine. Farmers in Vaud and Fribourg boil down fresh pear and apple juice for hours in copper cauldrons each autumn until it becomes a dark, tangy syrup called vin cuit or raisinée, and bakeries turn it into this glossy brown cream tart for the Bénichon harvest feast in September and Sunday tables all year. The filling tastes of caramel, dried pear and a pleasant sourness. Outside Switzerland, look for pear syrup or pear concentrate. Chef's tip: take the tart out while the centre still wobbles a little; it sets as it cools and overbaking makes it cracked and grainy.

75 minSwissDesserts
by KrazyBadal 0 views

CaracChocolate tartlets

Bright green with a single chocolate dot, the carac is the cheerful little tart in the windows of every pastry shop from Geneva to Lausanne and Neuchâtel, and the one children in Romandie point at first. A crisp sweet shortcrust shell holds a rich dark chocolate ganache, sealed under a smooth layer of green icing. Pastry chefs use fondant; at home a thick icing-sugar glaze works well. Chef's tip: let the ganache set completely in the fridge before icing, or the green runs into the chocolate and the top looks muddy.

60 minSwissDesserts
by KrazyBadal 0 views

WeggliSoft milk rolls

Weggli are the soft white rolls Swiss-German children grow up on: in Zurich, Bern and Basel they are bought warm on Saturday mornings, pulled apart along their deep central crease and eaten with butter and jam, or with a bar of chocolate pressed inside for the school break. The dough is enriched with milk and butter, so the crumb is fine and fluffy and the crust thin and golden. Chef's tip: press the crease firmly with the handle of a wooden spoon almost to the tray; if it's too shallow the rolls rise back into plain buns.

118 minSwissBreads & Parathas
by KrazyBadal 0 views

FasnachtschüechliCarnival fried pastries

During Fasnacht, from Basel's drum-filled Morgestraich to Lucerne's masked parades, the bakeries stack Fasnachtschüechli in towers: huge, wafer-thin rounds of fried dough so delicate they shatter at first bite, showering icing sugar everywhere. Families in central Switzerland still make them at home in February, stretching the dough over their knees. A rolling pin and patience work fine. Chef's tip: roll the dough so thin that you can read through it; thick spots puff into chewy bubbles instead of crisp lace.

65 minSwissDesserts
by KrazyBadal 0 views

BürliCrusty bread rolls

Walk into a bakery in St. Gallen, Appenzell or Thurgau in the morning and you will find trays of Bürli, rough, flour-dusted rolls baked in clusters of two or four that you tear apart at the table. Their dough is wet and lightly handled, so the crust bakes up thin and crackling while the inside stays open and chewy. In eastern Switzerland they are the classic partner for a grilled St. Galler Bratwurst at football matches and markets, and they're just as good with butter and cheese. Chef's tip: don't add extra flour to the sticky dough; the high water content is what gives Bürli their big holes, so use wet hands and a scraper instead.

175 minSwissBreads & ParathasVegan
by KrazyBadal 0 views

Taillé aux greubonsCracklings pastry

In the cafés and wine-village bakeries of Vaud, from Lavaux to the Jura foothills, taillé aux greubons is served in squares with a glass of something at aperitif time, or warm at the market on Saturday mornings. Greubons are the crisp pork cracklings left after rendering lard; chopped and folded into a rough puff dough, they give a savoury, salty, deeply porky pastry with a criss-cross scored top. Buy pork cracklings (not crisps) from a butcher. Chef's tip: keep everything cold and fold quickly; if the butter melts into the dough you'll get a hard biscuit instead of flaky layers.

90 minSwissSnacks & Starters
by KrazyBadal 0 views

AnisbrötliAnise cookies

Anisbrötli and their claw-shaped cousins Chräbeli are among the oldest Swiss Christmas biscuits, baked in Basel, Aargau and Zurich from Advent onwards and packed into tins beside Mailänderli and Brunsli. The egg and sugar dough is pressed into springerle moulds or cut into shapes, then left to dry overnight, so in the oven the bottom puffs up into a little 'foot' while the top stays white and smooth. Inside they are chewy and fragrant with anise. Chef's tip: beat the eggs and sugar for the full 10 minutes; under-whipped batter gives flat cookies with no foot.

60 minSwissBaking
by KrazyBadal 0 views

TirggelHoney biscuits

Tirggel have been baked in Zurich since the Middle Ages and are still sold at the Christmas markets on the Bahnhofstrasse and the old-town bakeries: wafer-thin honey biscuits pressed into carved moulds of guild scenes, animals and town views, then baked with heat from the top only so the raised picture turns golden while the back stays pale. They are hard and meant to be broken into pieces and let melt on the tongue. Wooden or silicone springerle moulds work at home. Chef's tip: bake them under the top heat only, or on the highest shelf with a tray below; full heat browns the whole biscuit and the picture disappears.

60 minSwissBaking
by KrazyBadal 0 views

MailänderliLemon butter cookies

Come December, almost every Swiss household bakes Mailänderli, the simplest and best-loved of the Weihnachtsguetzli: buttery, lemon-scented biscuits cut into stars, hearts and moons and painted with egg yolk so they bake to a deep shine. Children across German-speaking Switzerland help cut them out, and tins of them are swapped with neighbours and eaten all through Advent. Chef's tip: rest the dough in the fridge overnight, or for at least 2 hours; warm dough spreads and the shapes lose their sharp edges.

50 minSwissBaking
by KrazyBadal 0 views

Gâteau du VullySweet cream yeast cake

On the slopes of Mont Vully between Lake Murten and Lake Neuchâtel, bakers fill their windows with this flat yeast cake on Sundays and at the autumn harvest festival in Môtier and Praz. A soft, buttery dough is dimpled all over, sprinkled thickly with sugar and doused with cream, which bakes into a caramel-like crust that dips into the hollows. A savoury cousin is topped with bacon and caraway; this is the sweet one. Chef's tip: press really deep dimples with your fingertips right before baking, so pools of cream and sugar stay in place instead of sliding off.

125 minSwissBaking
by KrazyBadal 0 views

Pane ticinesePull-apart white loaf

Pane ticinese comes from Switzerland's Italian-speaking south and is now sold in bakeries across the country: a long, flat loaf made of linked rolls, each section easy to break off, with a soft, slightly chewy crumb thanks to a little olive oil in the dough. In Lugano and Bellinzona it goes on the table at lunch with salami and formaggini, or is torn into hunks for minestrone; this version is vegan. Chef's tip: when shaping, press each fold right down with the side of your hand; the deep creases are what let the loaf snap into neat pieces after baking.

160 minSwissBreads & ParathasVegan
by KrazyBadal 0 views

NussgipfelHazelnut crescents

In Swiss train-station bakeries and village tearooms the Nussgipfel is the pastry commuters grab with their morning coffee: a crisp, flaky crescent wrapped around a sweet filling of ground hazelnuts and cinnamon, glazed so it shines. Bakers in Bern and Lucerne make their own laminated dough, but at home good all-butter puff pastry gives an excellent result in about an hour and a half. Chef's tip: chill the shaped crescents for 15 minutes before baking; warm pastry slumps and the filling leaks out.

70 minSwissBaking
by KrazyBadal 0 views

Willisauer RingliSugar ring biscuits

The little town of Willisau in the canton of Lucerne has been making these rock-hard sugar rings since the 1800s, and Swiss children have been nibbling them on hikes and car journeys ever since, sucking them slowly like sweets. They are made from little more than sugar, flour, egg and lemon, and dried before baking so they set with a smooth, pale, glassy crust. The bakery recipe is a well-kept secret; this home version gets the same snap. Chef's tip: don't skip the overnight drying, which forms the crust that gives Ringli their famous crunch.

60 minSwissBaking
by KrazyBadal 0 views

Appenzeller BiberAlmond-filled gingerbread

In the green hills of Appenzell, Biber are the sweet that marks Christmas, New Year and christenings, and bakers in Appenzell town stamp them with wooden moulds of cows, bears and the traditional alpine ascent. The dough is a dark, spicy honey gingerbread wrapped around a layer of almond paste, baked until it glows chestnut brown. They keep well and are sliced or eaten whole with coffee. Chef's tip: leave the dough to rest for at least a day if you can; honey doughs get smoother and spicier with time and crack less when stamped.

80 minSwissBaking
by KrazyBadal 0 views

TotenbeinliAlmond biscuits

The name means 'little dead men's bones', but there is nothing gloomy about these crunchy almond biscuits from Graubünden, sold in the bakeries of Chur and the Engadin and dunked in coffee or a glass of milk on winter afternoons. Whole almonds are folded into a buttery, cinnamon-scented dough, baked in logs, then sliced and baked again, a little like biscotti but richer. Chef's tip: slice the logs while still warm with a serrated knife and a gentle sawing motion; cold logs crumble and the almonds tear out.

60 minSwissBaking
by KrazyBadal 0 views

Chicons braisésBraised endives

Belgian endive, called chicon in Wallonia and witloof in Flanders, is grown in the dark around Brussels and eaten all winter, from November to March. Braised slowly in butter with a pinch of sugar and a squeeze of lemon, the pale heads turn golden, soft and gently caramelised, with only a whisper of their raw bitterness left. Serve them beside mashed potatoes and a fried egg, or as a side for a Sunday roast. The usual mistake is crowding the pan and boiling them in their own water, which leaves them grey and bitter. Chef's tip: lay the heads in a single layer and press a round of baking paper on top, so they steam gently and then brown in the butter once the juices cook off.

45 minBelgianSidesGluten free
by KrazyBadal 0 views

PistoletsCrusty bread rolls

In Brussels and all over Belgium, someone in the family goes to the bakery early on Sunday morning to bring home a paper bag of warm pistolets, the small round rolls with a split down the middle. They are eaten at a long breakfast with butter, jam, chocolate spread, cheese and boiled eggs. The crust shatters and the crumb is light and open. The common mistake is baking in a dry oven, which gives a dull, thick crust; a pan of boiling water in the oven makes the thin, crackly bakery crust. Chef's tip: press the split with a floured wooden spoon handle right after shaping, not just before baking, and it opens cleanly in the oven.

50 minBelgianBreads & ParathasVegan
by KrazyBadal 0 views

Locro de zapallo for toddlersPumpkin stew for toddlers

Locro de zapallo is the golden pumpkin stew of Lima's home kitchens and menú lunch spots, eaten on weekdays with white rice and, for adults, a fried egg and ají on the side. For toddlers from 12 months it is cooked without any ají, the pumpkin is simmered until it melts into a sauce, and just a little crumbled fresh cheese is stirred in, so it is sweet, creamy and easy to mash. It contains milk; there is no gluten, egg, nuts or soya. Queso fresco is often made with animal rennet, so for a vegetarian bowl choose one labelled vegetarian, or use a little paneer, and always a pasteurised cheese. Chef's tip: cut half the pumpkin small so it dissolves into the sauce and the rest larger so it keeps some shape.

45 minPeruvianCurriesGluten free
by KrazyBadal 0 views

Pisco sour

Lima drinks its pisco sour as the aperitif before a long ceviche lunch, and celebrates it every year on the first Saturday of February; the recipe took shape in the city's bars in the 1920s. It is for adults only and stronger than its pillowy look suggests. Underneath a thick white foam you get sharp Peruvian lime, a clean sweetness and the floral, grapey warmth of quebranta pisco, with the bitters adding a spicy smell to every sip. The texture should be silky, almost creamy, never thin. The classic mistake is squeezing the limes too hard or too early: the oil from the pith turns the drink bitter within half an hour. Halve the limes, press each half gently by hand just before mixing and stop when the juice slows. The egg white is raw, so use pasteurised egg white for anyone pregnant, for babies, older people or anyone unwell, or swap in 30 ml aquafaba. It is ready when the foam stands about 1 cm high and is firm enough to hold the drops of bitters on its surface. Sip one slowly and drink responsibly. Chef's tip: shake once without ice first to whip the egg white, then again with ice; the foam will be twice as thick.

5 minPeruvianDrinksGluten free
by KrazyBadal 0 views

Mate de muñaAndean mint tea

Muña is the minty shrub that grows wild on the slopes around Cusco, Puno and the Sacred Valley, and highland cooks reach for it after a heavy meal of chicharrón or when visitors are struggling with the altitude. Market herb sellers sell it in fresh bunches, and hotels and homes leave it in a flask for anyone coming in from the cold evenings. Steeped simply in hot water, it smells somewhere between spearmint, oregano and pennyroyal, with a cooling, slightly peppery taste and a pale green-gold colour. It is traditionally drunk to settle the stomach. The usual mistake is boiling the leaves hard for a long time, which turns the tea brown and bitter. Pour water just off the boil over the sprigs, cover, and let it steep. It is ready when the cup is pale gold and the aroma rises as soon as you lift the lid. Outside Peru, look for dried muña in Latin shops; failing that, use mostly spearmint with a little fresh oregano. Muña is strong: avoid large amounts in pregnancy, and check with a doctor if you take regular medication. Chef's tip: cover the cup while it steeps so the scented oils stay in the tea.

8 minPeruvianDrinksVeganGluten free
by KrazyBadal 0 views

Refresco de coconaCocona cooler

In Iquitos, Pucallpa and the river towns of Loreto, heat and humidity make a cold refresco part of every lunch, and cocona is one of the favourites sold from plastic jugs at the Belén market. The fruit looks like a fuzzy orange tomato and tastes between tomato, lemon and apricot: very sour, aromatic and juicy. Blended with water and sugar it makes a tangy, golden drink with a light pulp, served with juane or tacacho con cecina. The usual mistake is skipping the fuzz: cocona skin is covered in fine hairs that make the drink scratchy, so rub them off under running water before you start. Blend only briefly, too, so the many seeds do not crack. It is ready when the refresco is opaque orange, sour first and sweet after, with no grit. Outside the Amazon, look for frozen cocona pulp in Latin American shops; naranjilla (lulo) pulp is the closest substitute. Chef's tip: a pinch of salt makes the fruit taste sweeter and fruitier without more sugar.

10 minPeruvianDrinksVeganGluten free
by KrazyBadal 0 views

Caldo de gallinaHen broth with noodles

In Lima's markets and the all-night caldo stalls of districts like La Victoria, a bowl of caldo de gallina is the dawn breakfast for market porters, taxi drivers and anyone coming home late: a deep, golden broth from a slow-simmered hen (a boiling fowl) with ginger and spring onion, ladled over thick noodles and yellow potato, with a boiled egg, lime and ají chilli on the side. The common mistake is boiling the broth hard, which clouds it and toughens the meat; keep it to a lazy simmer. The chicken must reach 74 °C, though after this long simmer it will be well past that. Chef's tip: cook the noodles separately, then put them in the bowls; cooked in the pot they drink the broth and turn it starchy.

150 minPeruvianSoups
by KrazyBadal 0 views

Saffron rijstpapSaffron rice porridge

Flemish rijstpap, rice slowly cooked in milk until thick and creamy, is a breakfast, a pudding and a childhood memory, and in East and West Flanders it is coloured golden with saffron and eaten with a spoonful of brown sugar. Old Flemish sayings even promise that in heaven you eat rijstpap with golden spoons. The mistake is cooking it too fast: the milk catches on the bottom and the rice stays chalky, so keep it at the barest simmer and stir often. Chef's tip: use round pudding rice, not long-grain, because its starch is what makes the porridge thick and silky without any cream.

60 minBelgianBreakfast & BrunchGluten free
by KrazyBadal 0 views

Estofado de polloChicken stew

Estofado de pollo is the mild, homely chicken stew of Lima's family kitchens and school lunches, usually on the table on a weekday or a quiet Sunday with white rice. Chicken pieces are browned, then braised in a sauce of onion, garlic, tomato, a little ají panca paste and bay, with carrots, peas and yellow potatoes cooked right in the pot until the sauce is thick and orange. It is comforting rather than hot. The usual mistake is boiling it hard, which shreds the potatoes and dries the chicken; keep it at a lazy bubble. Chef's tip: use a few yellow potatoes along with waxy ones; they collapse slightly and thicken the sauce naturally.

65 minPeruvianChickenGluten free
by KrazyBadal 0 views

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